Italy, Sicily island, Acitrezza. In a restaurant by the sea, the scent of orange blossom and salty, the gaze lost in the breathtaking landscape of black lava layered over the centuries, from Etna to the sea. In the midst of the sea stand the stacks, those that Polyphemus hurled against Ulysses, as narrated by Homer in the Odyssey.

In these areas I like to order pasta alla Norma, a typical Italian food, or better Sicilian food,bright colored like the Italian flag: the green of fragrant basil and aubergine, fried in extra virgin olive Nocellara del Belice, the white of pasta and grated ricotta cheese, finally the red of the tomato sauce,

To determine the optimum food and wine pairing, I analyze the dish. An important feature to consider is the greasiness of fried aubergine, which also have a slight tendency given by bitter peel a little 'scorched. A second factor to consider is the flavor of the ricotta salata cheese. The dish is not so structured, so I do not need a wine with great texture.

One of the best is Arcuria, by Graci winemaker. I expect a white wine rich in minerals, absorbed from the vines that have their roots in the volcanic sands. The wine must have done a share of aging in barrels, so I will find a good softness to compensate for the flavor and slightly bitter dish.

The strong and refreshing acidity of carricante grapes, wipes my mouth from greasy fried aubergines and its good aromatic finish (PAI), will balance the taste-olfactory persistence of pasta alla Norma.

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2 Commenti

Mary Brown

June 04, 2017

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